Method

• 1.
  For chilli oil, cook chilli and extra virgin olive oil in a pan over medium-low heat for 5 minutes or until simmering. Remove from heat. Cool, then strain, discarding chilli.
• 2.
  For the dough, combine the yeast, sugar and 1/2 cup (125ml) lukewarm water in a small bowl. Set aside for 15 minutes or until frothy. Place the flour in a large bowl and make a well in the centre. Pour over yeast mixture with extra virgin olive oil and 1/2 tsp salt, then stir to combine.
• 3.
  Bring dough together with your hands, then turn out onto a lightly floured work surface and knead for 5 minutes or until smooth and elastic. Place the dough in a lightly oiled bowl and cover with plastic wrap. Set aside in a warm place for 1 hour or until doubled in size.
• 4.
  Preheat the oven to 220°C. Combine tomato, olives, capers, basil and 2 tbs chilli oil in a bowl. Season and set aside.
• 5.
  Brush a chargrill pan with olive oil and place over medium-high heat. Divide the dough into 6 equal portions, then roll out each on a floured surface into a 12cm circle about 3mm thick. In batches, chargrill pizzas for 1-2 minutes until large bubbles appear on the surface. Flip and cook for a further 1-2 minutes until lightly charred. Set aside. Repeat with remaining pizzas.
• 6.
  Scatter three bases with fontina and top with tomato mixture. Top remaining three bases with parmesan. Transfer to two large baking paper-lined baking trays. In batches, bake for 4-6 minutes until cheese has melted. Drape prosciutto over the parmesan pizzas and top with rocket, then drizzle with chilli oil. Tear extra basil leaves over the fontina pizzas. Cut pizzas into wedges and serve.